bok choy or napa cabbage
Lighter Eggplant Parmesan
Servings: 8 servings • Time: 60 minutes • Old Points: 6 pts • Points+: 8 pts
Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g
- 1 large eggplant (2 lbs)
- 1 tbsp olive oil
- 12 oz fat free ricotta
- 1/4 cup + 2 tbsp Pecorino Romano
- 1/4 cup fresh parsley, chopped
- 1 medium egg
- 2 cups reduced fat mozzarella (I used Sargento)
- 3 cups homemade tomato sauce
Start by making the sauce if you don’t have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.
Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
In a 9×12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!
3 or 4 small summer squash cut into 1/4 inch rounds
1 med. onion, sliced and separated
1 med. clove garlic, minced
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
Layer all ingredients on center of 18 inches of foil. Seal securely. Grill over medium coals or in 350 degree oven 15-20 minutes or until crisp tender.